Zucchini Bread

It is amazing how many zucchini can grow from just one plant. Anyone who grows zucchini jokes about how they ate it – all summer - for breakfast, lunch and dinner in various disguises.  I love zucchini - the blossoms are delicately delicious and the fruit is so versatile, able to easily handle starring in savory dishes as well as sweet…the possibilities are endless.  And while zucchini is neither sexy nor glamorous, it does elicit love, the kind of love reserved for a favorite sweater perhaps. It is comforting and familiar and homey - you always know what you are getting yourself into and you are okay with it.

My mom has made zucchini bread for years. I love her version and just about anyone else who tastes it loves it as well – I especially remember my friend Michelle loving it whenever I brought some back while at college.  It is moist and simple with just some chopped walnuts added in for embellishment.  I have played around with the recipe and tweaked it here and there and you will be able to do the same. Add in what you like, leave out what you don’t.  You could add in raisins, craisins, currants or dried cherries or pineapple, even candied ginger. Add in any nuts or seeds you would like.  Chocolate chips make it a kid-pleaser. Play around with the spices, I like to add in a bit of curry powder and black pepper for warmth along with some ground ginger. 

This recipe will make 2 loaves or 24 muffins. I use paper liners for the muffins and parchment paper for the loaf pans, thus eliminating the need to grease the pans. You want to take them from the oven as soon as a tester inserted in the center comes out clean - the only thing worse than it being undercooked and slimy is it being overcooked and dry.  They freeze beautifully, and they make wonderful gifts if you are feeling generous. If your zucchini plants are anything like mine, you will have enough to do both, many times over.

Zucchini Bread

3 eggs

1 cup of sugar

2 teaspoons vanilla

3 ½ cups of grated zucchini

1 cup of vegetable oil

3 ½ cups of flour (I used 2 cups all-purpose flour + 1 ½ cups whole wheat pastry flour)

2 teaspoons baking soda

½ teaspoon baking powder

1 teaspoon sea salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon (depending on taste) of additional spices: ground ginger or cloves, curry, finely ground black pepper, optional

1-2 cups (depending on taste) of add-ins: chopped toasted nuts, dried fruit, chocolate chips, seeds, optional

Preheat oven to 350 degrees.

Line 2 loaf pans with parchment paper/24 muffin tins with paper liners - alternatively, you could grease and flour your pans.

In a large bowl, whisk the eggs. Mix in the sugar and vanilla.

Add in the zucchini and oil, mixing well to combine. Set aside.

In a medium bowl, mix flour, baking soda and powder, salt, cinnamon, nutmeg and any additional spices and add-ins if using.  Mix well to combine.

Incorporate this dry mixture into the large bowl with the zucchini batter. Fold everything in nicely and divide batter into prepared pans.

Bake loaves for 45-60 minutes, depending on your oven. Muffins will cook more quickly, about 20 – 30 minutes. Keep an eye on this and begin testing once you see the bread crowning and turning golden.

Let cool on rack 10-15 minutes, then remove from pan and let cool completely. Enjoy warm or at room temperature.